Biscuit Enchilada Bake

Biscuit Enchilada Bake
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 327.8
  • Total Fat: 14.1 g
  • Cholesterol: 54.9 mg
  • Sodium: 856.7 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 0.3 g
  • Protein: 21.2 g

View full nutritional breakdown of Biscuit Enchilada Bake calories by ingredient
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Easy and kid friendly! Easy and kid friendly!
Number of Servings: 8


    2 cans (7.5 oz) buttermilk biscuits
    1 lb lean ground beef
    1.25 cups canned enchilada sauce
    1.5 cups shredded cheddar
    small can sliced black olives
    2 roma tomatoes (chopped)
    3 green onions (chopped)


You could cut calories by using reduced fat cheese.
I like to cook my beef ahead of time and freeze to save time on cooking night.
Canned enchilada sauce is good, but making your own is super easy and delicious. The chick at has a great recipe.


Preheat oven to 375.

Brown ground beef, drain fat. Mix in enchilada sauce.

Meanwhile, cut biscuits in fourths and place in bottom of 9x13 dish, sprayed with pam.

Top biscuit dough with meat/sauce mixture and cheese. Sprinkle on olives, tomatoes and onions.

Bake uncovered for 20-35 minutes.

Serving Size: 1/8 of casserole dish

Number of Servings: 8

Recipe submitted by SparkPeople user -AMANDA79-.

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